A Cozy, Plant-Forward Holiday Dinner You’ll Make Every Year

This season has been full, in the most beautiful and demanding way.

Between continuing my work with the Seattle Seahawks as they head toward the playoffs, and the rhythm of family life, time has felt especially precious. During the holidays, I’ve been consciously maximizing my free moments choosing presence over perfection, slow meals over busy schedules.

We’ve also added a new member to our family: Bailey, our cream-colored baby golden retriever, who joined us as a Christmas gift for the kids. She’s already woven herself into our days and is curled up near the kitchen while I cook, reminding me to pause, breathe, and enjoy the moment.

This recipe comes from that place. A season of fullness, love, and choosing what matters most. This Christmas Vegetable Pie with Rosemary Pastry is rich and savory, layered with fiber-rich vegetables, fresh herbs that support immunity, and a golden pastry crust that feels festive without being heavy.

It’s the dish people ask you about next year. The one that quietly becomes tradition.

Why I Love a Plant-Forward Christmas Dinner

The holidays are full of indulgence, and I’m not here to take that away. But I am here to offer balance. This vegetable pie is plant-forward, not restrictive, and designed to support digestion, steady energy, and overall well-being during a season when our bodies are often pushed to the limit.

Fiber-Rich Vegetables for Digestion

This recipe is packed with vegetables like:

• Yukon gold potatoes
• Butternut squash
• Mushrooms
• Green beans
• Onions

These provide dietary fiber, which helps support healthy digestion, reduce bloating, and keep blood sugar more stable during heavy holiday meals. Fiber is especially important during the holidays when routines change and stress levels rise.

Fresh Herbs That Support Immunity

Rosemary, parsley, and dill aren’t just there for flavor, they’re also functional.

• Rosemary contains antioxidant compounds that support immune health and digestion
• Parsley is rich in vitamin C and chlorophyll
• Dill supports gut health and adds brightness to rich dishes

This is one of my favorite ways to weave nutrition into holiday food without it feeling “healthy” in the obvious way.

A Cozy Dish That Still Feels Special

This isn’t a quick weeknight meal, and that’s intentional.

The rosemary pastry cut-outs, the creamy vegetable filling, the layers of flavor allows this dish to be savored. It’s perfect for:

• Christmas dinner
• A holiday gathering
• A cozy winter night with people you love

Because sometimes the most nourishing thing isn’t speed, it’s intention.

Christmas Vegetable Pie with Rosemary Pastry

Ingredients

Vegetable Filling

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 bay leaves
• 3–4 Yukon gold potatoes, cubed
• 2 cups butternut squash, peeled and cubed
• 2 cups sliced mushrooms
• 2 cups green beans, cut into 1-inch pieces
• 1 teaspoon salt
• ¼ cup fresh parsley, chopped
• 1 tablespoon fresh dill, chopped

Cheese Sauce

• ¼ cup butter or dairy-free alternative
• ⅓ cup oat flour
• 2 cups vegetable stock
• 2 cups shredded havarti or dill havarti cheese

Rosemary Pastry

• 1 cup oat flour
• ¾ cup unbleached white flour
• 1 teaspoon fresh rosemary, finely chopped
• ½ cup butter or dairy-free alternative
• 1–2 tablespoons cold water

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Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large soup pot over medium heat. Add onion and bay leaves.
3. Add potatoes, squash, mushrooms, and green beans. Sauté for 5–7 minutes.
4. Add vegetable stock and cook another 5–7 minutes until vegetables are just tender.
5. Stir in parsley and dill. Remove bay leaves. Set aside.

Cheese Sauce

1. In a saucepan, melt butter and whisk in oat flour to form a roux.
2. Slowly whisk in vegetable stock and simmer until slightly thickened.
3. Stir in cheese and cook gently until smooth.
4. Combine sauce with vegetables and transfer to a 9×13 baking dish.

Pastry

1. Mix flours and rosemary. Cut in butter with fingers until crumbly.
2. Add cold water gradually until dough forms.
3. Roll out, cut shapes, and place on top of the pie.

Bake for 50 minutes, or until crust is golden and filling is bubbly. Cool 10–15 minutes before serving.